Zucchini, Rice and Cheese Gratin

Well, it’s that time of year again, zucchini time! If you, like me, have a huge glut of zucchinis this is a great recipe to try out. It is based on a Julia Child recipe from Volume II of Mastering The Art of French Cooking but has been adapted by Deb from the Smitten Kitchen blog. It makes a great side dish to any protein or a vegetarian main with a green salad. It does make a large quantity so you could divide it into two and freeze one for another day.

Ingredients

• 1 kg zucchini
• 1/2 cup uncooked, white rice
• 1 onion, finely chopped
• 3 – 4 tbsp olive oil
• 2 cloves garlic, minced
• 1 1/2 tbsp plain flour
• 2 1/2 tsp kosher salt, use half if not kosher
• 1/2 cup milk
• 60 gm grated parmesan cheese
• 1 tbsp butter (optional)
• Pepper or chilli flakes to season

Directions

Heat oven to 160°C. Wash zucchini and trim ends. Coarsely grate and place in a large bowl. In a large frypan or shallow casserole dish with a lid heat 3 tbsps olive oil on a low heat. Add the onion and cook slowly for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir until very lightly brown.

Stir in garlic and cook another minute. Add uncooked rice and saute for another two minutes.

Transfer to bowl with zucchini, along with the flour, milk, grated parmesan (putting 2 tbsp aside for later), salt and pepper or chilli flakes. Stir to combine.

If using the shallow casserole return the mix to it or transfer to a greased gratin dish. Smoothing the top.

Cover the gratin dish tightly with foil or top with the casserole lid and bake for 50 to 60 minutes, unit rice is cooked but not mushy.

Increase oven temperate to 220°C. Drizzle top with remaining 1 tbsp of olive oil or dot with butter and sprinkle over the reserved grated cheese. Bake uncovered until browned and crisped on the top, about 10 -15 minutes. For extra colour put under a griller for a minute if you want.

Any leftovers are excellent for breakfast or lunch the next day with a poached or fried egg on the top. A great way to pack some extra veggies in your diet. As always, if you do give this recipe a go please leave me a comment to let me know how you got on. Enjoy. Sheryl x